Corned Beef and Cabbage
Ingredients
1 home-cured or store-bought corned beef brisket (preferably flat cut)
1/2 cabbage, cut in 1-to-2-inch wedges
3 large carrots, peeled, cut in 1-inch pieces
2 medium-to-large sweet onions, peeled, cut in 2-inch pieces
10-to-12 small red potatoes, cut in half
Preparation
In a large pot, place corned beef brisket and, if store bought, the pickling spice included in the package. Fill pot with enough water to cover by about half an inch. Bring water to a boil, then lower to simmer and partially cover with a lid. Cook for about 2 1/2 to 3 hours or until just fork tender. Add vegetables to the pot and continue to cook at a simmer until vegetables are tender, about 30 minutes. Remove corned beef brisket from the pot onto a cutting board. Remove any unwanted large portions of fat attached. Slice meat against the grain. To serve, place a few slices each of corned beef in shallow bowls. Place some of the vegetables in each bowl with a slotted spoon and add some of the cooking liquid. Serve as is or with mustard or horseradish as an accompaniment.